Reviewed: Dec. 23, 2011

To make it thicker, I used 2 boxes of white chocolate pudding mix, and upped the milk to 1 cup and a half. Mixed half the whipped cream into the pie, and put half on top, sets up very well in the frig.

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Reviewer:

sissy

Reviewed: Dec. 16, 2011

So yummy! I didn't have instant coffee so I subbed instant espresso instead. Everyone loved this!

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Reviewer:

Kristen DuFrain

Cooking Level: Expert

Home Town: Watertown, New York, USA

Living In: Albany, New York, USA

Reviewed: Aug. 29, 2011

Great pie! I followed reviewers suggestions to set the pie in the freezer and add the whip cream later. Perfect consistency and flavor that way! Definitely eat within a day or 2 max because if kept frozen it tastes too icy. I used 3 of those individual packets of Taster's Choice Hazelnut coffee singles (they look about a tbsp each) and it added a yummy hazelnut flavor to the pie! Also, I didn't have a chocolate bar so I shaved milk chocolate chips with a cheese grater over the top..looked nice!

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Reviewer:

delish

Cooking Level: Intermediate

Reviewed: Feb. 18, 2011

I was hoping for a pie. This recipe was more like pudding. Disappointed.

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Reviewer:

jeannieg

Reviewed: Feb. 9, 2011

This pie was really good. I used the larger package of pudding (yet still just one cup of millk), then folded in 4 ounces of Cool Whip and the pie was set up perfectly after about an hour.

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Reviewer:

BroncosFan

Living In: Fort Collins, Colorado, USA

Reviewed: Jan. 30, 2011

Very good, I did substitute Dark Chocolate pudding for vanilla. This is a lot like the mousse recipe at one time on the Jello instant pudding box, also very good. Raedwulf- It does work better if you had used 2 cups of milk and 8 ounces of whipped topping. It also works better if you refrigerate it for about 4 hours. This should take care of ppls runny pie problems.

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Reviewer:

KZOLADY

Reviewed: Jan. 25, 2011

I didn't make this exactly as written. I used a teaspoon of instant espresso powder. I also used a large package of vanilla pudding (.5. oz) with only 2 cups of milk (as opposed to 3). This almost filled the crust. If I'd used the 3.5 oz, sheesh, there would not have been enough filling. Lastly I didn't use chemically altered oils to top it, I used whipped cream which was actually cheaper. What I ended up with was a fast easy pie with a taste that was sweet, unsophisticated and mildly compelling. After I "made" it, I let it stiffen up in the freezer for an hour before serving. If you absolutely had to make this as a carry along, you could add some gelatin to your whipped cream to prevent it from deconstrucing.

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Reviewer:

Raedwulf

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Okanagan, British Columbia, Canada

Reviewed: Jan. 15, 2011

a little strong but could be tweaked...i think i need to add a little more chocolate in the pie maybe

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Reviewer:

GINGERLY88

Cooking Level: Intermediate

Reviewed: Dec. 7, 2010

made this pie for my restaurant customers loved it!!

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Reviewer:

lemonbayfl

Reviewed: Dec. 6, 2010

This was so easy to make and delicious! I made it with skim milk and regular everything-else and the texture and taste was still excellent. I'm going to make it again for my office's Christmas luncheon.

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